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EVALUATION OF FREEZE-DRIED LACTIC ACID BACTERIA STARTER CULTURES IN FERMENTATION OF CASSAVA MASH FOT
[会议论文] 作者：S.M.Mbugua,M.Mengu,T.Aaen,A.S.Adiakidiè,M.C.Ségbédii,A.A.Yao,C.Dortu,P.Thonar,C.Pinto,C.M.A.P.Franz,W.H.Holzapfel,
来源：第十四届世界食品科技大会 年份：2008
Four freeze-dried Lactic acid bacteria (LAB) starter cultures (2 Lactobacillus plantanm:G2/25 and VE36; one Lactobacillus fermentum:G2/10 and one Weissella paramesenteroides:Lcl 1) isolated from 375 c...
EVALUATION OF FREEZE-DRIED LACTIC ACID BACTERIA STARTER CULTURES IN FERMENTATION OF CASSAVA MASH FOT
[会议论文] 作者：T.Aaen[3]A.S.Adiakidiè[1]M.C.Ségbédii[1]A.A.Yao[4]C.Dortu[4]P.Thonar[4]C.Pinto[5]C.M.A.P.Franz[6]W.H.Holzapfel,
来源：第十四届世界食品科技大会 年份：2008
Four freeze-dried Lactic acid bacteria (LAB) starter cultures (2 Lactobacillus plantanm:G2/25 and VE36; one Lactobacillus fermentum:G2/10 and one Weissella...
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